Extra Espresso Beans?

Coffee liqueur:

1 cup (2.4 dl) Sauvie Island Coffee's Espresso Blend
1 cup sugar
2 cups vodka (40-50% or 80-100 proof)
1/2 vanilla bean split lengthwise

Make a fresh brew of espresso coffee . Add the sugar. After cooling, add the vanilla bean and vodka. Transfer to a bottle. After 2-4 weeks strain, remove the vanilla bean and transfer to a new bottle.

You may substitute half a cup of vodka with brandy to obtain a slightly different flavor.

From the Seattle Times...

http://seattletimes.nwsource.com/flatpages/businesstechnology/coffee.html. Currently I have coffees from Guatemala, Ethiopia and the Sumatra region of Indonesia in the house!

A Trip to the Beach

Uncovered this thing of beauty! Don't ya love it? Makes 15 cups of coffee. Pour your hot water in the top, where your grounds are sitting in a percolator type filter and then the coffee drips through tiny holes at the bottom of the top pot to the pot w/ the handle and the pour spout. Make sense?

We were very tempted to try it out, but the corrosion on the inside at the welds where the handle was attached discouraged us. :(

Toasted Bread and Roasted Almonds

Summer vacation is coming to an end. And while I've been busy roasting, I haven't had time to keep up w/ the blog between camping trips, swimming lessons, beach time and the daily routine that includes keeping a 5 year old busy. With that said, I did manage to make it out to Skamania Lodge the 2nd week in August to participate in a Q-Grader's Lecture and Test. The Q Grader program is put on by the Coffee Quality Institute. They are a nonprofit org that works internationally to improve coffee quality and the lives of people who produce it. The Q Grader program is a rigorous testing and certification program that is the first comprehensive professional accreditation for coffee grader and cupper. The total number of Q graders worldwide is 678! To get certified Q graders must pass a 3-day exam comprising of 22 sections on coffee related subjects. They include green coffee grading, roast identification, coffee cupping, sensory skills and sensory triangulation. Our tests included the last 3. Just when I thought I could tell the difference between toasted bread and roasted almonds. I actually really enjoyed the Olfactory Recognition test and felt very positive about my skills here. However, would I be able to detect the scent of coriander seed in a cup of coffee...not too sure. The most difficult of the 3 sessions was the Organic Acid evaluation. After a very short overview we were presented with groups of 3 cups of coffee and we were to determine which 1 of the 3 was different in relation to the following acids: malic, citric, phosphoric & acetic. Some groupings seemed obvious, but it wasn't long before my mouth was ready to call it a day. I never did see the results of my test, as I was unable to stay for the weekend's Roaster's Retreat. Maybe they'll contact me? I'm guessing I didn't pass, they don't accept less than 100%. I originally signed up because I thought is was more seminar than tests, but given the experience I would do it all over again.

Just arrived... our newest bean, a quintessential Guatemalan flavor.

Now Serving...

Sauvie Island Coffee's Espresso blend at Lofted Lair Gallery in old town St. Helens.   Owner Dave Ewing is not only doing his part supporting local artisans, he's featuring us this month in his espresso bar. Stop in for an iced mocha and have a look/see around his gallery.  All the art is from local artists of various mediums.  Fabulous stuff!  In fact, I went to deliver coffee and ended up buying a graduation gift, and 4 birthday presents.   Super fun, and I felt good about spending locally.  

If you are going to say something, say something nice!

Thank you Liz for today's pat on the back!

Hi Friends,
   I was just brewing my daily decaf coffee, realized how much I love this coffee, and wanted to share it with you.  A friend of mine has a farm next to my other friend, Kris, up in Oregon on Sauvie's Island.  She started a coffee roasting business and her decaf coffee is the best tasting I've ever had, including caffeinated.  It's significantly better than any other coffee.  I can only vouch for the Sumatra Organic Decaffeinated because that's what I get.  Before this I've wanted to drink decaf but never found one that was any good.  This decaf coffee is outstanding and everyone I've served it to agrees.  So if you want to buy great decaf the website is:
http://www.sauvieislandcoffee.com

What is it?

Here's a button I found on-line of Gold Shield coffee (the button sold for 125.00).  It is the weirdest looking image of a coffee bean I've seen.   Cute little guy, makes me chuckle when I look at him. 

Off tomorrow to Wind River Cellars in Husum Wa, for the evening to visit friends.  

Enjoy the weekend!

Brenda 

Can't get enough of this great picture.

A friend of the family sent this photo of his dad in an ad posted in the Seattle Times back in the 60's? Marshall Weiss was the coffee cupper for Crescent Foods Coffee Blends.   He originally started out as the coffee buyer and taster for Gold Shield Coffee.   A bit before my time.  I don't know if you can see the ad well enough, but the tools of the trade have not changed.  Love the size of that spittoon!  Anyway, enjoy.  I am going to print and frame and hang it on my wall.  Marshall passed a few years back :( - it sure would have been fun to share what I am roasting today.  

Brenda

Coffee & Crisp.

Our first fresh vegetable of the season, and we have 3 rhubarb crisps under our belt already  - mmm, mmm, good!

In other news my parents just stopped by on their way home from spending the winter in Palm Desert California.  Together we roasted and packaged 50 one pound bags of Harrar for the Gloria's Angel's Auction this friday May 8th.    In 2007  at age 11,  Gloria Strauss passed away after a 4 year battle with Neuroblastoma, a rare form of cancer.  Their mission is to "lift the burdens and build communities so people can focus on caring for a maily member with a life-threatening condition."  For more information about Gloria's Angels go to www.gloriasangels.org.  

Now back to unpacking from a weekend of horse camping  in Yelm Washington.   Thanks to Aspen Farms (www.aspenfarmseventing.com) for hosting.   Hands down a first class facility!

Cheerio!

Brenda

A room with a view.

In between pulling coffee samples from the roaster,  I have a look see out the window.

The wheat is in.

Farmer Dave just finished drilling 90 acres past the house late yesterday afternoon.   He's happy and I was happy to grab this photo.   I just love it; the trees, the tractor and the little bird house.   Another cool but beautiful day on the island!

Yesterday's Espresso!

Is packaged and ready for review!

Who would have guessed

that you would see this many egrets behind a mulcher on a coffee plantation?  This is another photo from the Kaanapali plantation in Maui, Hawaii.  It was just crazy to me that we would see these birds here of all places.  We have quite a few egrets, here on our island in Oregon. In fact I counted 8 a one time in one of our fields this winter.  I believe the variety we have is the Great Egret. You will see them hunt for mice, voles and such in the fields, but you will never see them grouped together like this bunch.

Speaking of birds, the geese and sandhill cranes are almost gone now.   Our crops can use the break and start growing.  Wahoo, its Spring!

Brenda

Did you know...

that with the exception of Hawaii and Puerto Rico, no coffee is grown in the United States?  A coffee tree requires a mean temperature of 66-77 degrees farenheit.   Interestingly, the coffee trees I saw in Maui reminded me very much of a Holly tree w/o the sharp pointy leaves.  

I wonder if there has been any luck growing trees for production in greenhouses?  It would certainly help satisfy the county requirement of retailing primarily what can be raised and grown in Oregon.  Something to think about.

In other news, the soil here on the island is still too wet to plant - just a few more dry days will do.  So in the meantime we will enjoy the daffodils and cherry and peach tree blossoms!

Happy Easter,

Brenda

Many Uses for Coffee Filters

* Cover bowls or dishes when using the microwave.

* Use instead of paper towels when cleaning windows or mirrors - coffee filters are lint-free!

* Filter broken cork from wine when corks breaks up on opening.

* Use to wrap fragile christmas ornaments.

* Place a coffee filter in a cast iron skillet to absorb moisture and prevent rust between uses.

* Use to apply shoe polish.

* Prevent a popsicle from dripping.  Poke a hole or two in filter and slide popsicle stick through.

Next time you are at the Dollar Store p/u a pkg or two.  I think you get a couple hundred in a bundle.  All these uses for cents on the dollar.

Will Trade for?

At the moment coffee beans are my currency, and I love it.  Currently I am getting yoga lessons, cards, beer (the real kind), babysitting, and riding lessons to name a few.  Have anything for trade?  Call or write!

Brenda

So we've been back from Maui about 5 days now.  My daughter cried as she didn't want to leave.  "I would LOVE to live here, she cried!"   Me too, I thought to myself.

The above is taken from the Maui Coffee Company Plantation located on the hillside just above Kaanapali.   It was a lovely self guided tour through approximately 500 acres.    In 1860 this land was originally planted in sugar cane by Pioneer Mills, then in 1988 the company diversified the land and planted coffee.   Interestingly 1 acre custom home sites are being sold throughout - a clever way to generate big revenue.  Let me tell you they were not cheap 1 million plus for the lot alone!   However the views from the plantation were stunning - 180 degree view of the water and Lanai just across the water.   Wow, with just the right zoning...nevermind.

More photos to follow!

Brenda

Two more days

until we are off and flying to rainy Hawaii!  All the while we are chasing the sun I plan to tour a coffee plantation.  Maui wasn't the best choice of islands as far as coffee farms are concerned, but this is where the free housing is!  Off to pack, still looking for the spray on tan, just in case.

Brenda

The party is over

and the cake was EXCELLENT!   Misplaced the recipe already, but I do remember how much coffee I put in and I would not change it.  1/3 cup for the cake itself, and a heaping tablespoon for the frosting.  Try to get it ground to an espresso or even better a turkish grind, as it is really fine.

I will keep looking for the full recipe and post later.

Brenda

Nevermind

The cake is done and by preliminary taste tests it should be excellent.  For the cake batter I used 1/3 cup ground sumatra (espresso grind), maybe should have used more, nonetheless, the recipe called for 1 c boiling water to stir in at the end, there should have been some wonderful flavors extracted into the batter.  I did choose to add 1 heaping tablespoon of sumatra (turkish grind) - the flavor is great and any grind larger would give the frosting a gritty texture.   It gets served tomorrow.  Will get back w/ feedback and full recipe!

Brenda

Basket Packed

And off to the auction.   Thank you Amy Prince of www. closepincards.com for the cute tiles she made to include w/ the coffee and mugs.  

In other news I am making my first attempt at a coffee cake, no not the breakfast kind, but a chocolate cake made from scratch w/ freshly roasted and ground coffee included.  I added 1/3 cup.   I'm curious if that was enough to give it that extra "wow" I was going for.   Now I am wondering if I will have to do the same to the frosting.  Any ideas?  

Thanks,

Brenda

Sauvie Island School Auction

This Saturday evening is the Sauvie Island Annual School auction.  Sauvie Island Coffee will be there w/ a gift basket and 2 year long coffee membership offerings.  Imagine 2 lbs of fresh roasted coffee showing up at your door for a whole year!  Love to leave you w/ a link, but can't seem to make that work.  Google Sauvie Island School Auction and you'll find it.

Happy Bidding!

Brenda

In this month's subscription...

to sunset magazine there it was "We Love Joe".  I turn the pages and see 6 coffee recipes!  Two of course are drinks, one is fudge (Mocha almond no less).  While I'd like to steal their thunder I'll just refer you to their website www.sunset.com and right on the front page you will see "Cooking With Coffee".  In the meantime I'm going to try out a couple of these recipes and report back to you!

Brenda

P/S  Thank you Mary L., Butch, Salon Capelli (again), Betsy C. and Ellen P. for the large orders!

Sold OUT?

My only retail location called a couple days back to say, "When are you going to roast again, we are sold out?"  Thank you customers of Salon Capelli for giving us a try.  Hopefully we are meeting your expectations!  For those of you that don't know where you can find Salon Capelli they are located at just past Meriwhether's on NW Vaughn St.  Here's the specific's:  2655 NW Vaughn St.  phone:   503-227-2169.  I just dropped off another batch of fresh beans to tie them over till we get back from a short little vacation.  

Thanks again,

Brenda

If the shoe fits...

put your coffee bag on it!

Add the tin ties, fill bag with coffee, and viola!

What are you...new?

It pays to listen and read - customers have spoken and we have made the necessary changes to implement a real shopping cart.  While it is still connected to Google, we can feel confident that it will be safe and secure to shop there.  In addition,  I have figured out how to make our current heat-sealed packaging stand-up on the counter or in a cupboard  - my current packaging technique was effective but not very user friendly.  So I have purchased a "forming shoe" and some "tin-ties" that will offer a way to close the bag once the seal is broken.   This should arrive shortly after I-5 opens between Seattle and Portland.

What is the heat sealed bag you may ask?  It is what they call a high barrier stock bag, complete w/ a one-way degassing valve that was originally developed for coffee.   As noted by Pacificbag Inc.  "coffee is the only food that needs to be completely protected from oxygen while it releases relatively large volumes of carbon dioxide".   The material of the bag itself allows heat sealer to completely close the package.   This packaging allows your coffee to have that just-out-of-the-roaster taste for much longer.   So if you were to order in bulk, most likely we would ship 1 pound in a kraft tin-tie bag for immediate use and the rest in the high barrier heat sealed bag.  

With that all said,  I want to thank you all for a tremendous end of year experience.  I roasted, gifted,  and sold more coffee than I anticipated.  

Cheers,

Brenda